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Recipes and Techniques

Asparagus and Potato Soup

In Spring and Summer I’m looking to use asparagus in just about any way that I can…so soup just has to come into play.  And like all soups, there are a ton of different versions to put together.

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How to Separate an Egg

Separating an egg is a simple, yet fairly important culinary skill.  While those who bake and cook a lot of desserts probably know the method cold, some of my fellow savory chefs, overlook the need to separate egg yolk from egg white.  Aside from making egg white omelets, there are a number of applications, you may need to separate an egg for.  There are several different ways I’ve seen people

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Spaghetti Carbonara

I love to make this spaghetti carbonara recipe when I want a “wow” factor on the plate.  While the ingredients aren’t really different than in my normal carbonara recipes, for this version, I reserve the yolk of the egg, and serve it nested in the finished spaghetti.  Served with that raw yolk on top, my guests can break it, and mix it in with their pasta to form that delicious rich sauce.  In

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How to Cook Asparagus

One of my favorite vegetables is Asparagus.  In the Spring time, when it’s fresh, and local, I can’t get enough of it, and I cook it in some way, shape, or form at least twice a week.  Not only is the taste great, but it goes well with all kinds of dishes; from the heaviest red meat, to the most delicate fish.  And asparagus is also really good for you.  But How to Cook Asparagus?  There are a

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Smashed Potatoes

I love potatoes in just about any way, and in this recipe, I give you a “smashed” potato recipe that is just killer.  This is one of the best examples of "no recipe required" that I’ve got.  You can add tons of different items to this dish, and it will still be great...heck you can even use sweet potatoes.  Smashed potatoes are really just half way mashed potatoes.  Instead of mashing the potat

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How to Cut Corn Off the Cob

I love corn on the cob.  It’s one of the true culinary joys of summer time.  And while I love to have corn on the cob, cooked in the traditional ways…steamed, grilled, roasted with a bit of butter and salt, I also love to use fresh corn as an ingredient in other dishes.  I supposed if I had to, I could use frozen corn (a poor substitute for fresh) or canned (which I don’t know that I woul

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How to Chop Parsley

Parsley is maybe the most ubiquitous of herbs, and I use it all the time…despite my memories of the curly, leathery version tucked into the corners of the buffets of my childhood.  Today, I know to leave the curly stuff in the grocery store and reach for flat leaf, or Italian parsley.  The flavor is actually fairly mild, but it brings that grassy quality of herbs that can be a great addition to

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Spaghetti with Fava Beans

I end up cooking pasta for dinner a fair amount.  And while I love to make the traditional pasta recipes, like spaghetti and meatballs, many of which I grew up on, those traditional recipes can take a long time to make.  And "a long to make" don't jive with a weeknight schedule.  So I love to have a few techniques in my back pocket that allow me to take fresh ingredients, treat them simpl

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Asparagus with Bacon & Pine Nuts

Asparagus is one of my favorite spring time vegetables.  And while it is available all year long, flown in from far away points, in the spring, when local and fresh, it’s crazy good.  I know that asparagus brings some challenges with wine pairings, but as a food pairing it’s near the top of the list.  It goes great with seafood, chicken, pork and beef, and it’s great prepared simply or with som

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How to Dice a Mango

The mango (the fruit, not the SNL character) is one of my favorite fruits.  The flesh itself is a beautiful color, the texture is soft but not mushy, and the ripe ones are sweet and delicious.  However, like avocados, they can be a bit tough to cut.  In this cooking video, I want to show you some knif

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